Take your Mexican night up a notch with this easy Refried Beans recipe! They are sooo much better than the canned stuff.
With just a few simple ingredients, and minimal effort, you can have restaurant quality refried beans to serve alongside your tacos, or any of your favorite Mexican dishes.
Make a batch tonight, and be amazed by the flavors…
But when taco night comes along, and it often does around here, the only way to go is refried beans.
Why You’ll Love these Homemade Refried Beans
- They are absolutely delicious, and totally customizable.
- You can make them with dried beans, or canned beans for a quick 20 minute fix.
- There are tons of different ways to use them. We’ll give you some ideas later in the post.
- Fat – You need something for sautéing. The simplest options are cooking oil or butter, but lard is most traditional. We usually use bacon grease, as we always keep some in the fridge, and it adds great flavor.
- Aromatics – Onion and garlic.
- Beans – We normally use pinto, but black beans work great too. We’ll include instructions for both canned and dried beans.
- Seasonings – Chili powder, cumin, oregano, salt and lime juice.
How to Make Refried Beans from Canned Beans
Start by heating your preferred fat in a skillet, then sauté the onion a few minutes, till it becomes soft. Add in the garlic and cook for another minute.
Drain the beans, but reserve the liquid in a bowl. Add the beans to the skillet, along with seasonings and 1/4 cup of the bean liquid. Simmer for at least 10 minutes.
TIP: Simmering the beans for longer allows the flavors to develop more. We prefer at least 30 minutes. If they get too dry, add in more bean liquid, or chicken or vegetable stock.
Once the beans have cooked, mash them with a potato masher.
You can make them very smooth, or leave them a bit chunkier, it’s all about your preference.
Before serving, taste and adjust for salt and lime juice.
How to Use Dried Beans
First, rinse 1 pound of dried beans in a colander and remove any bits of debris. Transfer them to a large pot and fill it with water till it is a few inches over the beans. Cover and soak at least 8 hours.
Drain and rinse the beans, then transfer them back to the pot and add 10 cups of water.
Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours.
TIP: If using dried beans, replace canned bean liquid with chicken broth in the refried beans.
How to Serve Refried Beans
We like to dress them up a bit. Some topping options are diced onion, jalapeño, cilantro, and cheese such as cheddar or cotija.
They can also be a topping for tostadas, a dip for tortilla chips, a filling for burritos, or the base of a bowl meal.
Leftovers and Storage
These homemade refried make great leftovers. Refrigerate them in an airtight container for 3-4 days. Reheat on stovetop, or in the microwave. You will want to add some additional water to your desired consistency, as they do thicken up when refrigerated.
They also freeze great in an airtight container for 2-3 months. Cool the beans completely before freezing. Thaw overnight in the fridge the day before eating them.
Make these easy refried beans the next time you crave Mexican food, we’re sure you’ll never go back to that bland and boring canned stuff.
Trust us, that few extra minutes of your time will be so worth it once you take that first bite.
Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Homemade Refried Beans, on our Gypsy Plate… enjoy!
- 2 Tbsp oil (or use butter, lard or bacon grease)
- 1/2 small onion, diced
- 4 garlic cloves, finely chopped
- 30oz pinto beans, drained but not rinsed (reserve some of the liquid)
- 1/4 cup bean liquid, or broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- salt to taste
- lime juice to taste
- Heat oil (or butter, lard or bacon grease) in a skillet, then sauté the onion a few minutes, till it becomes soft. Add in the garlic and cook for another minute.
- Drain the beans, but reserve the liquid in a bowl. Add the beans to the skillet, along with seasonings and 1/4 cup of the bean liquid. Simmer for at least 10 minutes.
- Once the beans have cooked, mash them with a potato masher to your preferred smoothness.
- Taste and adjust salt and lime juice before serving.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 278Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 170mgCarbohydrates 43gFiber 14gSugar 2gProtein 15g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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